Parsnip, Barley, and White Bean Stew

It is easy to get in a cooking rut anytime of year, but I find winter is particularly hard. It often feels I’m bouncing between the same 3 or 4 vegetables. I created this recipe as parsnips are a vegetable I routinely overlook and I wanted to get them back into my rotation. While they lack the bold colour of a carrot they have lovely earthy sweetness and a softer texture. I used paprika to enhance the sweetness of the parsnips and to add some much needed colour to the dish. A tangle of herbs to add more cosy wintry flavours. This thick, nourishing stew is perfect after an afternoon tromping through the snow.

If you would rather use canned beans you will need to reduce the liquid and cooking time, and need two 15-ounce cans of beans. Reduce the initial water to 2 cups. Since the beans will already be fairly tender they will not need the head start and you can put them and the barley in at the same time and continue with the rest of the recipe as written.

Makes about 4-6 servings.

1-2 tbs olive oil

1 large shallot, sliced

2 cloves of garlic, sliced

1 cup (215g) dried white beans such as cannellini

1 cup (200g) pearl barley

2 cups (500ml) Vegetable stock

5 cups (1 litre) water, plus an additional cup (250ml)

1 sprig fresh rosemary

2 sprigs of fresh thyme

2 bay leaves

1lb (500g) parsnips, peeled and cut into thick coins, widest part cut into half moons.

1 tbsp apple cider vinegar

1 tbsp Paprika (sweet)

Salt

Pepper

1. Put the olive oil and sliced garlic in a large pot and set over medium heat, cooking garlic until just beginning to turn golden at edges.

2. Add shallot to the pot and cook until soft and translucent

3. Add water, beans, and the herbs and bring to a simmer and cover. Cook until beans are beginning to become tender, about 1-1.5 hours.

4. Remove the herb stems and bay leaves, then add the stock and barley to the pot and bring back up to a simmer. Let simmer uncovered for 20 minutes before adding the parsnip coins, vinegar, paprika, ½ tsp of ground pepper, and an additional cup of water if needed.

5. Reduce heat to a gentle simmer and cook partially covered until the parsnips are soft (10-20 minutes depending on your preference) and the sharpness of the vinegar has softened.

6. Adjust salt to your taste, and serve.